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The Trop

1501 34 Avenue SW Calgary AB T2T 2B1 · Food - General

Official record from Alberta →

Inspection summary

The Trop has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on September 18, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on September 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 15 times across 8 separate inspections, most recently on September 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Black rubber flooring in walk-in freezer and walk-in keg cooler is damaged and is not easily cleanable.Surfaces must be smooth, easy to clean and be maintained in good repair.
  2. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient temperature of walk-in cooler was 9.6 degrees Celsius.Internal temperature of foods stored in cooler ranged from 9.5 to 10 degrees Celsius.Adjust or service cooler to ensure all food is maintained at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in glass washer rinse water.Service glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at bar hand washing sink.Ensure required supplies are present for hand washing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping worn / gone at the bottom of the back receiving door creating a visible gap in which pests may enter facility.Fix / repair area to ensure no gap is present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Black rubber flooring in walk-in freezer and walk-in keg cooler is damaged and is not easily cleanable.Surfaces must be smooth, easy to clean and be maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray nozzle leaking / dripping at two compartment sink.Repair leaking fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule or procedures in place for regular cleaning.Develop and implement a written cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen surfaces were very dirty, specifically: - The floor below the dishwasher, two compartment sink, and around the grease interceptor, - The floor below the fryers and all hard-to-reach areas, - Sections of the floor nearest to all walls, - Ceiling fan / vent above prep cooler - Shelves throughout kitchen - Floor in basement food prep area - The floor in the bar area - Inside of the bar coolersClean all noted areas.All areas within a food establishment must be clean and well maintained.
  3. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in glass washer rinse water.Detergent container empty.Service glass washer.Glasses to be washed in the kitchen's commercial dishwasher until glass washer repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser empty at bar hand washing sink.No paper towel dispenser at bar hand washing sink.Ensure required supplies are present for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Black rubber flooring in walk-in freezer and walk-in keg cooler is damaged and is not easily cleanable.Surfaces must be smooth, easy to clean and be maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray nozzle leaking / dripping at two compartment sink.Repair leaking fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen surfaces were very dirty, specifically: - The floor below the dishwasher, two compartment sink, and around the grease interceptor, - The floor below the fryers and all hard to reach areas, - Sections of the floor nearest to all walls, - Ceiling fan / vent above prep cooler - Shelves throughout kitchen - Floor in basement food prep areaClean all noted areas.All areas within a food establishment must be clean and well maintained.
  4. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Ongoing violation**1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewage smell observed in the basement area close to the stair well. Please find the source and remediate the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **On going violation**The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
  5. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There are several bottles used in the kitchen which are unlabelled.REQUIREMENT: Label all re-fillable bottles to ensure the users are aware of the contents of the bottle.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up or grease, dirt, debris, or a combination of:- The ceiling tiles in an area between the ventilation hood and the dishwasher.- Underneath the preparation area/cold-holding equipment across from the cook line.- Underneath the equipment/table/shelving in the basement preparation area.REQUIREMENT: Clean and sanitize the indicated area. Ensure that all areas are routinely and thoroughly cleaned and sanitized.
  7. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink in the basement was obstructed with boxes of cartons.2) Duct tape was affixed to the edge of the vanity in the staff washroom handwashing sink.3) Tape was affixed to the edge of the kitchen handwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area was obstructed with a garbage bin.The garbage bin was promptly stored in a different area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles in the kitchen and basement were broken and damaged.Fix the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour buildup was noted on the flour mixer.Thoroughly clean and sanitizer the flour mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The basement was disorganized.2. The mechanical room was dirty.3. Underneath the dishwasher and dishwashing area were dirty and disorganized. Thoroughly deep clean and organize the indicated areas.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone and a can energy drink were kept on the food prep counter.Items not associated with food handling must be stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine and butter with garlic were kept on the counter with a surface temperature of 30°C.Food was discarded.Fresh margarine and butter with garlic were kept in an ice bath.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were accumulated with mold.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser in the staff washroom in the basement was empty.Additional paper towels were available and the paper towel dispenser was promptly restocked.2. There was no soap in the hand washing sink in the bar area.Equip the hand sink with hand soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The basement was disorganized.2. The mechanical room was dirty.3. Underneath the dishwasher and dishwashing area were dirty and disorganized. Thoroughly deep clean and organize the indicated areas.
  9. Demand Inspection

    0 infractions

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